Cracked Wheat - Welbilt ABMY2K1 Instruction Manual

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8. BRAN
Bran (unprocessed) and wheat germ are the coarse outer portions of the wheat
0r rye grains
separated
from flour by sifting or bolting.
They are often added in small quantities
to
bread
for
nutritional enrich-
ment, heartiness and flavor. They are also used to enhance bread texture.
9. CORNMEAL and
OATMEAL
Cornmeal and oatmeal come
from coarsely ground white or yellow corn
and
from
rolled or steel-cut
oats.
They are used primarily
to
enhance the flavor and texture.
10. CRACKED WHEAT
Cracked wheat has
a
very coarse texture. lt
comes from wheat kernels cut into angular fragments.
lt gives
whole grain breads a nutty flavor and crunchy texture.
11. SEVEN GRAIN CEREAL BLEND
Seven grain cereal blend is a blend
of cracked wheat, oats, bran, rye,
c0rn
meal, flax seeds
and
hulled millet.
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2.
YEAST
Yeast,
through
a
fermentation process, produces gas (carbon dioxide) necessary
to
make the bread
rise.
Yeast feeds 0n sugar and flour carbohydrates to
produce
this gas. Traditional active
dry granular yeast
is
used in
all recipes that call for yeast. Three different types of yeast are available:
fresh (cake), dry,
and
quick acting. Bread machine yeast is quick acting. For best results, use traditional dry yeast.
However,
quick rising yeast can also be used in smaller amounts. Note: The recipes in
this booklel were
developed
using
traditional dry yeast.
Always store yeast in a refrigerator
to
keep it fresh as heat will kill it.
Ensure y0ur yeast is
fresh
by check-
ing its expiration date. 0nce a package or jar of yeast is opened, it is important that the remaining contents
be immediately resealed and refrigerated
for future
use. Often. bread or dough that fails to rise iJdue to
stale yeast. The
following test can
be used
to determine if your yeast is
stale and inactive:
1.
Place 112cup of lukewarm (110'F.
-
115'F) water into a liquid measuring
cup.
2. Stir
1
teaspoon of sugar into the water and then sprinkle 2 teaspoons of yeast over the surface.
3.
Place cup in
a
warm area and allow to sit
for
10 minutes undisturbed.
4. The mixture should foam and rise to the 1-cup mark. lf this does not occur, discard this yeast and pur-
chase fresh yeast.
Conversion Chart for
Fast-Rising yeast
1
teaspoon
active dry
least
= 3i4 teaspoon quick-rising yeast
1
1/2 teaspoons
active dry
yeast =
1
teaspoon quick-rising yeast
2l14leaspoons
active dry
yeast = 1
112
teaspoons quick-rising yeast
1 tablespoon active dry
yeast= 2 teaspoons
quick-rising
yeast
13. SUGAR
Sugar is important for the color and flavor of breads. lt also serves as food for the yeast as it supports the
fermentation process. Recipes in
this
book that call for sugar require granulated sugar. Do not substitute
powdered sugar unless indicated. Artificial sweeteners cannot be used as a substitute for sugar as the
yeast will not react properly
with
them.